Beef and Cheese Empanadas
These Beef and Cheese Empanadas are crispy, cheesy, and full of flavor! Perfect as a snack, appetizer, or meal.
Ingredients
For the Dough (or use store-bought empanada wrappers):
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter cubed
- 1 egg
- ⅓ cup cold water
- 1 tbsp white vinegar
For the Filling:
- 1 tbsp olive oil
- ½ lb ground beef
- ½ small onion finely chopped
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp red pepper flakes optional, for heat
- 2 tbsp tomato paste
- ¼ cup beef broth or water
- ½ cup shredded cheese cheddar, mozzarella, or Monterey Jack
For Assembly & Baking/Frying:
- 1 egg beaten (for egg wash)
- Oil if frying
Instructions
Prepare the Dough
- In a large bowl, combine flour and salt.
- Add cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the beaten egg, then gradually add cold water until the dough comes together.
- Knead the dough gently for 2-3 minutes until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
Cook the Beef Filling
- Heat olive oil in a pan on medium heat.
- Say the onion until it becomes soft, then add garlic and cook for 1 minute.
- Add ground beef, separate it with a spatula. Cook until it turns brown.
- Stir in tomato paste, cumin, paprika, parsley, salt and pepper.
- Cook for another 5 minutes until well combined and tasty.
- Remove from the heat and let it cool, then mix in the chopped cheese.
Assemble the Empanadas
- Preheat the oven at 375 ° F (190 ° C).
- Roll the dough on the surface of the dough about ⅛-inch thickness.
- Cut the circles using a 4-5 inch round cutter.
- Place one teaspoon of beef and cheese in the center of each dough circle.
- Fold the dough into the shape of half the moon and seal the edges with a fork or crimping.
- Brush the top with egg washing for a golden finish.
Bake or Fry the Empanadas
- Baking method: Place a parchment-rocked baking sheet and bake until golden brown for 20-25 minutes.
- Frying method: Heat oil to 350 ° F (175 ° C) in a deep pan and fry the ampanadus for 2-3 minutes until the statue becomes crispy and golden. Drain on paper towels.
Serve and Enjoy
- Allow the Empanadus to cool slightly before serving.
- Enjoy with needle sauce such as salsa, chimichurri or sour cream.
Notes
- Spicy Version: Add chopped jalapeños or extra red pepper flakes.
- Shortcut: Use store-bought empanada dough or puff pastry.
- Extra Flavor: Add chopped olives or hard-boiled eggs to the filling.